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Creamed Chicken Recipe

"I came up with this recipe as a variation to beef Stroganoff," recalls Debra Baker of Greenville, North Carolina. "I like to serve it over toasted English muffins or egg noodles," she suggests.

TOTAL TIME: Prep/Total Time: 15 min.YIELD:4 servings

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

1 tablespoon canola oil

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup water

1/4 teaspoon salt

Pepper to taste

1/2 cup sour cream

English muffins, split and toasted

Cayenne pepper or paprika

Directions

1.In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika.
Yield: 4 servings.